a favorite birthday treat for nearly 3 decades running - an amazing flavor and texture - very different and much more mellow than chocolate... loved by everyone who ever tried them (and we have shared them with a LOT of people)...... ;)
cream together: 3/4 cup vegan margarine, 1 cup brown rice syrup or maple syrup (these were originally made with honey, as back in the day it was hard to find natural sweeteners, so if you like honey, use 1 cup of honey instead, and please be sure to find some that is produced sustainably by people who LOVE their bees!!)
mix together: 3 cups w.w. pastry flour, 2 tsp. baking soda, 1/2 cup carob powder
add dry ingredients alternately to creamed mixture with 2 cups of organic soymilk (plain, vanilla, or carob) and beat til smooth - add vanilla and beat a little more - fill cupcake cups (use oiled / floured muffin pans or try Natural Value unbleached baking cups) 2/3 full - bake at 350° til done
heat 1 cup soymilk with 5 tbsp. unbleached white OR w.w. pastry flour and 5 tbsp. carob - stir constantly with a whisk until the mixture is very thick - refridgerate until cool... cream 1 cup vegan margarine, 1/2 cup brown rice syrup and 1 tsp. vanilla - add cooled flour mixture and beat until smooth - cool completely, then spread on the cupcakes and ENJOY!!!
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